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Battling the MSG Myth » "Help! I Have a Question" » Newbie needs help « Previous Next »

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Unregistered guest
Posted on Friday, March 25, 2011 - 3:16 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi my name is Stacey. My dog and I have been sick for years with multiple tick borne disease (positive tests, me two bull’s eye and numerous bites). We are both off all meds except Max takes thyroid pills. Anyway, I recently made the food connection partially through Max’s problems. I've ordered Debs book and its helping but I'm still screwing up. Max and I both had a reaction to Buffalo burger last week. For me itching, gastro distress, insomnia, buzzing/vibration, pain the next day along with bad fatigue and weakness. For him pain in his shoulder that makes him cry, huge bright red rash neck/shoulder area that was very hot and not feeling well. I know it was the meat. What could have been in it? I now think that Max’s shoulder pain/problem is food related and his vet agrees it’s possible. I have different reactions to different things. Like I accidently ate tomato paste that sends my pain level through the roof within 20 minutes. Same thing happened with Amy’s organic refried beans. I thought back to my high school gathering last summer. I had a few beers and felt ok then I ate some buffalo chicken wings with ranch dressing and was in tears as we started home and naturally forgot my Percocet. What ingredient would cause immediate all over pain? Is it a higher concentration of MSG or multiple additives? Things affect me differently and I do not always have the severe pain but lived with it for years… sometimes along with nausea… I thought I was eating healthy not realizing the almond milk, chicken broth and the spices I was using all contain msg… I’m thankful I found this site and have not taken a pain pill in two months and am sleeping much better. There were many days I did not sleep for two days straight. Terrible insomnia… I had constant all over pain, headaches/head pressure, jaw pain, facial pain, congestion, swelling, joint pain, tongue and throat issues and just plain feeling very ill… which is definitely much better however I still far from well. My swelling is better but if I screw up it will really flare… along with congestion... I am fortunate to live in an area with many farmers, Mennonites and Amish and am in the process of searching for clean meat but need help so I can ask the right questions. I live in Southern Maryland and hoping someone will take me under their wing and give ideas/information on safe food. Is anyone close to Calvert County, St. Mary’s County or Charles County? I do shop at Whole Foods in Annapolis, Maryland every couple of weeks. Any safe food recommendations? Also, Wigman’s is near me as well as Giant, Safeway, Food Lion, Sam’s Club, BJ’s and Costco. I am purchasing a freezer next week. Any ideas on safe dog kibble to tide Max over until I find safe meat? He is currently on California Natural Venison grain free which he’s doing better on as he was a total mess. I mix it with Trader Joe’s Salmon or organic ground turkey. His liver enzymes are elevated and his vet directed me to put him on organic milk thistle but cannot find plain old powdered milk thistle so considering Genceutic Naturals Certified organic and dumping out of capsule. Sorry my post is so long and I appreciated all advice. Thank you Deb and Mike for your wonderful book and website.
Unregistered guest
Posted on Friday, March 25, 2011 - 3:21 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Also, how do I join the group so my email is visible to other members?
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Posted on Friday, March 25, 2011 - 3:56 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)


Look at this site - I am not saying look here too but this guy is a Vet and has a diet called GARD I am trying to follow and also has pet food suggestions.

When I came here a couple months ago I posted my email address on my first post. 3 people did email me all of them posted on the forum they had so I wasn't spammed off the board a lot. I did disguise my email like most do saying dot com and all.
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Posted on Friday, March 25, 2011 - 4:01 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

The GARD - The Glutamate & Aspartate Restricted Diet
Through ten years of medical and nutritional research, I developed The G.A.R.D.- an elimination diet for the treatment of most conditions afflicting man and his four-legged companions. The original meaning of the acronym was the glutamate & aspartate restricted diet, being derived from the fact that The G.A.R.D. placed a premium on the elimination of two non-essential amino acids, glutamic and aspartic acid, the parent proteins in MSG and aspartame (NutraSweet), respectively. These two neurostimulating amino acids play a major role in epilepsy, migraines, insomnia, ADHD, autism, fibromyalgia and numerous other neurodegenerative diseases. It was not hard to see that the food sources of these amino acids- grains, dairy, soy/legumes, and nuts/seeds- were also playing a major role in the manifestation of these common medical conditions.

The worst offenders- gluten (from wheat, barley, rye), casein (from dairy), and soy- were also the leading causes of damage to the intestinal lining in sensitized individuals, resulting in villous atrophy of the small intestine, which is the diagnostic lesion of celiac disease. What I came to see was �the big 4� were the only foods that caused our intestinal villi to shrink away, often leading to severe nutrient malabsorption. No wonder gluten intolerants suffered from major deficiencies in calcium, iron, iodine, B complex, C, trace minerals (e.g. zinc, selenium, magnesium), and even severe weight loss. The banishment of these �four horsemen� led to a steady stream of incredible testimonials, as the intestinal tract of these afflicted individuals healed and their myriad of symptoms resolved. The second meaning of The G.A.R.D. was born- the gut absorption recovery diet.

There is no tissue nor any bodily function that cannot be negatively affected by the malabsorption syndrome and direct cellular harm caused by the proteins (lectins) of the �big 4�. As I remind my clients, our bodies do not run on oxygen and water. Although these are critical to our survival, our heart, lungs, brain, liver, kidneys and other organs need nutrients to operate properly. These include proteins, carbohydrates, fats, vitamins, and minerals, all of which are absorbed by the small intestine and any of which can be rendered deficient by the intestinal damage caused by the �big 4�. Warning signs abound as this process worsens, including heartburn, IBS, allergies, pain, fatigue and memory loss. In reality, there is no long-term symptom or chronic illness that cannot be related to this process, including cancer. This Website attempts to clearly illustrate that point while the testimonials from those who have applied The G.A.R.D. to their myriad of illnesses serve to prove it.

In cases of epilepsy and other �excitotoxin�-related disorders to which the G.A.R.D. can be applied (e.g. pain syndromes, ADHD, bipolar disorder, schizophrenia, insomnia, and neurodegenerative disorders such as MS, Parkinson�s, and Alzheimer�s), the diet is not only a quick Band Aid for the existing symptoms but also a major component of the long-term solution for these conditions, as the more in-depth papers of The GARD section will explain.

The easiest way to understand the rationale behind the diet is to see that most neurological conditions involve diseased neurons and glial cells, the latter being cells that support the neuron and control the level of glutamate at the synapse (e.g. the astrocyte). We know that these dysfunctional cells can�t handle MSG and NutraSweet so it would follow that they would have difficulty dealing with the other dietary sources of these non-essential amino acids. I have proven this to be the case in dogs (which get no MSG or aspartame) and have also shown the interval between consumption of the �big 4� and seizures to be 4-6 hours as opposed to the 30 minute interval seen in MSG or aspartame sensitive people.

If the neurological condition is severe, as many of the sources of glutamate and aspartate as possible should be eliminated at once. In these serious cases, it is clear that the diseased neurons cannot handle the dietary load of glutamate. But, as the individual gets healthier though the elimination of the �big 4� (gluten, casein, soy and corn) and the function of their neurons, immune system, thyroids, pituitary and adrenal glands all improve, they will ultimately be able to handle the secondary sources of glutamate. Once recovery is achieved, these can be reintroduced slowly while monitoring the response.

Here is The GARD in a nutshell:

1) Eliminate all of the �big 4�- gluten (wheat, barley, rye), dairy products, soy and corn.

2) Eliminate all sources of MSG and aspartame (NutraSweet)

3) Restrict the intake of nuts, seeds and beans/legumes until recovery is achieved. (Legumes may be a long-term problem.)

4) Limit the consumption of gluten-free grains (quinoa, millet, flax, sorghum, and even rice) until symptoms have improved.

5) Limit caffeine intake

6) Limit intake of refined sugar

7) Eliminate all trans fats (hydrogenated oils)

8) Try to eat as organically as possible (to eliminate toxins/pollutants)

9) Drink filtered water

10) Take appropriate supplements (D3, omega threes, B complex, C, magnesium, selenium, magnesium, iodine, zinc, etc.)

What TO eat initially:

1) Vegetables

2) Fruits and berries

3) Lean meats* and fish (*in reasonable quantities, preferably the �cattle�- lamb, beef, venison, bison)

4) Eggs (nature�s true perfect food)

5) Sweet potatoes

6) Potatoes (well-cooked and if not nightshade intolerant)

7) Limited quantities of rice

Once recovery is well underway, you can add:

1) Gluten-free grain substitutes ad lib (millet, flax, sorghum, tapioca, quinoa)

2) Nuts and seeds ad lib (with tree nuts being ideal)

3) Legumes/beans (if necessary and desired. Avoid soy, though!)

Dogtor J
about 11 months ago � Report
Unregistered guest
Posted on Friday, March 25, 2011 - 7:19 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

hi stacey,

i'll throw out another possible source to consider... one that i am only just learning about meself: you may want to look into something called Halogen Toxicity- its possible you have become uber-sensitive to the halides (fluoride, bromide, chlorine) along with MSG and other food/enviro chems.

if you look up my recent posts, i have put up some info as ive been learning. there is still a ton i havent pieced together, but so far it looks like these poisonous halides readily fill up the iodine-deficient receptors which then causes/aggravates all sorts of chronic inflammatory & degenerative health problems- pain being one of the big symptoms

ive only been on this board for a little under a year, but i think that should have been plenty of time for my body to start healing after detoxing from MSG... but instead just kept feeling 'poisoned' and kept having odd new sensitivities crop up, so i kept digging & digging for further info until finally i landed on the halogen possibility last month. i am just finishing round3 (or was it 4? -dern brain fog!) of Borax therapy (as found on EarthClinic) for Fluoride/Bromide detox, and i can vouch that it really does work, i am feeling better in some ways allready... i dont know if this would be the right protocol for someone who knows she has lyme, but i would think it might bear further investigating at least

anyway, if you do a username search for bo'nana you will find what ive allready mentioned on the subject, and here's a couple more links if you decide you want to look into it further...

brief article discussing connections between lyme, iodine deficiency & halide toxicity...

lengthy board discussion relating Fibromyalgia (which is a chronic pain syndrome that also attacks the connective tissues) with Fluoride toxicity...

and also, look at this article to see if you can connect your pain onset to any of these sources for Fluoride exposure...

i dont know if you will find any of this helpful in your situation, but im hoping it might help you with a connection or two... or at least help to rule something out
please keep posting your thoughts and discoveries!
Unregistered guest
Posted on Friday, March 25, 2011 - 7:53 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Sara,
Thank you so much for the info. I think I visited his site a while back searching for Max but will check it out again. I have not eaten anything but meat, blueberries/strawberries, veggies, brown rice or sweet potatoes, occasional white potato, organic butter, very occasional raw goats milk in years but did use various spices, ranch dressing only on occasion with wings, a tsp of A1 with pork (after years of no sugar), good seasons salad mix, Knorr hollandaise, plain canned tomato or paste and used a lot of chicken broth... I made everything homemade except for these products. Have not had bread in years (thinking gluten) but my biggest downfall was organic blue tortilla chips and salsa which I love. I was so excited to find this site and eat fruit again. I seem to do well with mangos, kiwi, berries, certain apples, salad with certain organic mustard mixed with real honey or the honey my brother in-law makes and homemade almond milk... but the meat keeps getting Max and I although I twitch after every meal. I have always tried to keep Max on what I thought was good food not realizing the msg… stuff. I know the drugs/supplements did a number on us and decided two years ago to stop all meds knowing they were killing us long term but it’s a catch 22 situation… I feel over whelmed trying to put this all together and I know it’s the same for everyone who figures this out. My old saying is "wish I knew then what I know now" :-) I’m sure the food stuff would have helped tremendously with our journey. If only I had figured it out sooner “maybe” I could have saved my two dogs and a horse that passed away from multiple tick borne disease. I've always believed any disease is like a domino effect. Things were there prior to the disease already taxing the immune system and now I know what it was. Thank God for the internet but it still took me 8 years to figure it out, LOL. I truly believe the food issues were there long before the tick borne issues. Life is one big learning experience :-) Again, thank you for your help! I hope you have a wonderful weekend and you’re feeling much better. For anyone interested my email is stac dot 247896 at g mail dot com I’m a pretty tough cookie and promise I will not bother you much. I’m usually the one trying to help everyone else which kept me sane throughout my journey.
Unregistered guest
Posted on Friday, March 25, 2011 - 8:11 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thank you bo'nana! I appreciate your help and will research this. I'm so tired of researching :-) but know it pays off but ugh. The last 14 years of my life has been nothing but research (whine, whine). I'm looking for an easy way out, LOL. I'm lucky to even have a job and very lucky my boss put up with me all these years. I have no faith in the medical system and my husband thinks I'm nuts (No scientific evidence on the food additives, LOL)…
Unregistered guest
Posted on Friday, March 25, 2011 - 8:51 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Let me throw this at anyone interested. UVA is currently doing research on protein and ticks... but from what I've read not always delayed anaphylactic shock... Not sure what to believe and think they may be missing what's added to the meat but I'm no scientist....
Do you think this is possible? Much more info on the net as well as the docs story that refused to believe this but was out hiking and found at least 100 nymphs on him, became red meat sensitive however he was not a big meat eater...
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Posted on Saturday, March 26, 2011 - 10:05 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

gosh stacey, i sure know what you mean about feeling like your life being sucked up by constant research :P ...i bet a lot of us here feel like that!

ive read that before on the dr's story... its a jaw dropper... ive wondered about lyme for meself as ive been bitten at least once and grew up where there were plenty, but his experience- and yours!- and the experience of the one lady i knew with active lyme is so much more acute than anything i know. ive tried to read & stay informed on tick disease tho becoz a lot seems quite relevant... its all so confusing tho! most of the research seems to go straight over my foggy head without really sinking in, so i have to say i just dont know what to think about it all. but i swear, so many odd things happen to people and even animals anymore, that it seems to me just about anything is possible. tick spirochetes do release lots of alien proteins into the host and allergies are always protein based... and what is meat but protein, so.... im no scientist either, but to me it doesnt sound too farfetched.

i agree with you tho, i also wonder what else in the meat he might have started reacting to. and i think thats a very important question that often gets completely overlooked by mainstream researchers!
for example, in my own experience, ive begun reacting to all poultry that is not organically raised. milk & most conventional cheeses too. i thought i was developing a sensitivity to chicken and dairy... but ive discovered that i have no trouble with raw/organic cheese, organic whole yogurt, and organically raised chicken & turkey. likewise my son reacts with moodswings & oppositionality to grocery store eggs... he even tested positive for egg allergy on a stool igA test... but we have a friend who occasionally shares fresh homegrown eggs from his scratching hens with us, and wouldnt you know my boy has zero problems with those! he also tests positive for a dairy allergy and pasteurized milk always does him in, but i am convinced that if i could just find fresh raw milk from a pastured cow his allergy would miraculously disappear...

i am just not sure anymore that all "food allergies" are necessarily true allergies, but rather many might be toxicity reactions to supposedly minute residues of processing or the way the animals or crops have been raised. kristy hasnt been on here in awhile, but she is someone else who can attest to that theory bearing out in her own family as well.

you mentioned that you "used a lot of chicken broth".... interestingly that is the very thing that drew me to this site last year :-) We are big soup people in my family, and i always thought i was preparing such healthy food... i knew never to use those nasty boullion packets... but discovered here that id been thoroughly duped by the supposedly msg-free "better than boullion" base which made such yummy quick broth. so i switched back to cooking the bones down into real stock, supplemented occasionally with a boxed organic stock that is just labeled chicken-salt-water (by Pacific)... no more msg reactions... but unfortunately.... as ive been recently learning... glutamate is only ONE of the toxins to beware of in conventional meat broth, whether you cook it from scratch or buy it in a box.

Skin & bones soak up Fluoride like a sponge, it turns out... eggshells too... and poultry feed is loaded with fluorides. why? i dont know. but i found a feed label that confirmed my suspicions... and next time you take apart a conventional chicken, take a look at those poor sad bones, they are hollow and pasty white, the worst birds have warping and strange little spurs all over- these poor birds would have died of fluorosis if they hadnt been butchered first!
i am absolutely convinced that all my years of serving up oh-so-healthy soup to my family has poisoned us all with high levels of sodium fluoride. i can t prove it in the least, except that as i continue to detox using borax, turmeric, and raw cider vinegar (will soon be adding tri-salts to replace lost minerals), i am experiencing all the listed detox symptoms AND feeling better overall than i have in years. and as my body continues to push out the fluoride accumulated in my skin, my eczema and other strange skin issues continue to heal... that says enough to me.

i will never ever ever again make broth from any bones that are not from a pastured bird!!
and i would strongly recommend that you also avoid conventional poultry broth like it is a plague.... if at all possible, stick to making your own the slow, old fashioned way- from organic birds ONLY, and if you are just stuck with these poor sick things that most grocery stores seem to sell then at the very least, do cut out the bones and remove all skin & organs before cooking, so that the accumulated toxins (probly more than just fluoride in my jaded opinion) in those parts cant leach out into the meat as you cook it. (supposedly fluoride doesnt build up in muscle tissue, just skin, bones, & several organs). oh dear, & it wouldnt do to switch to poaching in tea or wine instead of broth... both tea & grapes are extremely high in fluoride also

plus one other source... one i am going to remedy in my own family as soon as i get paid next week!... Non-Stick Cookware, teflon or whatever it may be called, is also horrendously high in fluoride, thats part of what its made from & it too leaches into all the food cooked in one of these pans :-( grrrr

oh yay... more to chew on... :P
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Posted on Saturday, March 26, 2011 - 11:58 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Bo'nana,
Hope your having a great day! I could not find the docs article/links I had come across a while back but glad you knew the story... I'm right there with you on the poultry and eggs. Finally found eggs I can eat that come from a local organic farm. I'm trying to get my Lyme friends to look into msg and additives but sometimes you can only lead the horse to water... Although my one good friend figured out this stuff about the same time I did because she went home to Denmark and ate food she had not eaten in years and did great but she can't eat that same food here. She only eats in an Indian restaurant in DC. I've read many of Kristy's post and even went so far getting a water report yesterday from the county but did not have all the info I want. Tells me copper, arsenic, fluoride, sodium, Di (2-ethylhexyl) phthalate, gross beta were found from 05 to 09 but I also want to know what they add to the water so will call the supervisor Monday. I do filter the water but that's probably a joke. Can't wait to get my house going and be back on well water. Hoping to feel better soon so I can tackle playing General Contractor building my house. The chicken broth led me here too. A light bulb went off in my slow brain and I started comparing ingredients. Funny you mention fluoride as I thought I cut that out with toothpaste and cookware years ago. Ha, Ha. Why would they put it in chicken feed? How crazy!!! I react to tea too even organic. Darn I just bought grapes now afraid to eat them I can drink a good French wine or one from Argentina I found but no American wine. If I were sensitive to sulfites wine would give me a headache right? I only use stainless steel and refuse to even eat an egg if my husband cooks it in his Wal-Mart nonstick pan. I also use a very old Griswold fry pan from the 1940' but now thinking maybe it’s coated with God knows what after many years use. What kind of SS cookware did you decide to buy? Thanks for your help and information. I appreciate it!
Unregistered guest
Posted on Saturday, March 26, 2011 - 12:31 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Oh, here it is... Needed to type out University of Virginia. Same study going on in Australia.
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Posted on Saturday, March 26, 2011 - 7:56 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Ok so after posting the above dog has reaction to red meat again. Pain in rear legs this time and freaking out. Skin papule bursted on his back and he's very hot to touch. I can't win :-( Who would think his California Natural grain free venison would be cleaner that store bought meat. Gave him a couple of benedryl (I know) but he's doing much better this evening.
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Posted on Saturday, March 26, 2011 - 8:50 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

poor sicky dog! that sounds so painful! do you think it could be steroids in the meat? is it only red meat that does it to him? was it conventional or organic, or does that even seem to matter? gassed, irradiated, packed with carbon dioxide for "extra freshness"?... do you by chance have any access to a farm that butchers on site, so you could avoid packaging altogether to see if maybe that makes a difference? you said both of you have you and your pet(s) often share similar reactions to the same things? what about your hubby?

... on and on the possibilities flow.... oh how frustrating!

be careful with those grapes, i know from several bad experiences that conventionally grown are usually sprayed/powdered with GOD-only-knows-what but it makes me deathly ill for several days... however, i munched quite a few organically grown champagne grapes, and the tiny black seedy ones too last summer without noticing any ill effect. of course, i knew nothing about fluoride then so i'll have to repeat the experiment this summer... i dont know if its all grapes or only certain varieties, and how much depends on the soil and fertilizing they receive

thats great you have a safe source for eggs tho!. i got a kick from your comment about refusing any cooked by hubby on his cheapo walmart pan :-O ...mine too!!

i dont know yet what pan to buy. anything good is going to be really spendy... so i want to be extra sure i dont end up purchasing something i'll regret. today i looked at Lodge cast iron skillets, nice price at the outlet store but VERY heavy for weak wrists and they seemed to be coated with some mysterious unlabeled something... my mom was with me & she thought so too. at least they looked & felt like real cast iron- as opposed to the crummy chinese made ones i see in the thrift stores that are an odd greyish colour & dont seem to have the same heft ((lighter weight is nice... but it makes me worry about added aluminum, or some other mysterious ingredient)
i found some glass-porcelain lined cast iron dutch ovens & thought that could be a possibility if i can find a skillet... but also very heavy.
Rachel Ray has a line of enameled steel cookware... the outlet store had one of her stock pots & i REALLY liked that, so if i can find an enameled skillet that would seem just ideal.
i hadnt wanted regular stainless steel becoz id grown up having to scrub egg mess out of them, bleh. but i guess if all else fails i might- its got to be better than fluoride leaching into the food! ...also interested in glass, my mom in law has a set of glass stovetop cookware including a very nice large skillet... it is vintage so i have no idea whether they are still being made. ive never seen any in the antique stores but will keep checking for sure... or maybe a nice old griswolds or wagner for that matter
guess ive still got some homework to do, ha ha

really sorry for your doggy's latest reaction... i do hope you are able to sort out what's triggering all this for both of you! keep posting, ok?
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Posted on Saturday, March 26, 2011 - 10:23 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

If you’re interested I have many websites/info on good Stainless Steel that does set you back like all clad. Also the old Dansk porcelain covered cast iron can be found at thrift shops and good deals on and sometimes on eBay but I find prices more inflated there. Do you know the magnet trick on good stainless steel? If not Google it. Thanks for your concern for Max. He's been through a lot :-( Not sure on the exact ingredient in the meat. So hard it is to pinpoint the ingredients... His vet even said "so hard to tell if it was antibiotics or pesticide residues..." He definitely can't handle conventional meat but thought maybe Catelli or Meyers Natural may be better. Obviously one of them did him in. He's better this evening. Just crazy he can handle California Natural grain free venison and Trader Joe’s salmon better than meat that is supposed to be free of any additives. I am in the process of searching for safe meat and have visited many farms. The problem is I need someone to work with me because I can only buy 1/4 cow around here and I need someone to let us try the meat first to make sure it agrees with us prior to purchasing. Still hoping others will give me all the advice I need to know the right questions to ask the local farmers. Like can a cow consume some corn in moderation or no corn at all? Grass feed I think is better but is hay considered grass fed? I would think that… as hay is just dried… I lived on a farm for many years and our guys got grass, hay and grain but our animals were pets. So much for my Dad’s pipe dream raising meat cows and pigs. We named them so that never happened, LOL.
Unregistered guest
Posted on Saturday, March 26, 2011 - 10:24 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Sara, Thanks again for the Dogtorj info. Very interesting read and still researching it. I think I may do a consult with him.
Unregistered guest
Posted on Saturday, March 26, 2011 - 10:45 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Yes, Max (dog) and I have very/many similar problems and so did the two that died. Same tick borne diseases and food issues for Max and I but did not connect the food issue before my girls or horse passed. There are only so many things you can pick out with a dog since they can't talk :-) But definately there for the obvious. Hubby I give up on. He's definately has problems and has for years but refuses to see it. Sad thing is he's a meat cutter and does not believe anything I say nor will read anything or try to see if he can special order meat for us. Had to plead my case to get a freezer... I hoped he would at least read Deb's book but refuses and argues with me saying there is no scientific evidence. I try to explain that there is but it tumbles downhill and I give up and just do what's right for Max and I... Ugh!!!!

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